2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1 cup onion — chopped
1/2 cup celery — chopped
1 clove garlic — minced
4 cups fish stock or clam juice
12 ounces tomatoes — canned
1/2 cup white wine
1 tablespoon lemon juice
2 tablespoons parsley
1 whole bay leaf
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron
2 pounds fish fillets — cut in 1-1/2″ chunk
1 pint oysters — reserve liquid
1/2 pound shrimp — peeled and deveined
1 cup crab meat
Melt butter with olive oil in a large pot. Saute onion, celery, and garlic until vegetables are tender. Sprinkle with flour. Stir and cook until light brown. Stir fish stock or clam juice with reserved oyster liquid slowly. Add stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on low heat for 1 hour. Add fish and cook for 10 minutes. Add shrimp, oysters, and crab meat; cook 5 more minutes.